IMPACT OF LACTATION STAGE ON NUTRITIVE VALUE AND CHARACTERISTICS OF SHE-CAMEL MILK

This study was conducted in Elobied, North Kordofan, Sudan with the objective of elucidating the impact of lactation stage on nutritive value and quality via sensory evaluation of camel milk. Sixty she-camels were divided into three similar groups and milk samples were collected from each she-camel at similar parity number and lactation stage. The lactation stages selected for the study were the beginning, middle and end of the lactation stages respectively. The early lactation stage (from 1-4 months from parturition A), middle lactation stage (4-8 month from parturition, B) while late lactation stage (C) from 8 months.-12 months. A questionnaire was distributed to 30 expert tasters (panelists) in order to find out the physical properties of camel milk and the yogurt made from it. The samples for nutritive value testing were analyzed by methods described Kittivachra et al., (2006). The samples data were analyzed statistically by analysis of variance and Chi square. The results indicated significant differences (P<0.5.) in nutritive value as affected by lactation stage. The nutritive value results showed higher fat content of milk sampled from group A, followed by B, then C where the highest fat percentage was 4.28, 4.20 and 3.98 for group A,B and C respectively. The protein percentage was higher at the beginning of the lactation stage, A (4.62%), followed by group B (3.59%), and lowest in group C (3.40%). As for lactose, it was high in A (6.26%) followed by group B. (4.82%) and lowest in group C (4.61%), while solids non fat were highest in A (11.86%), followed by that of group B(9.15%) and the lowest in group C (8.74%), and minerals were the lowest in group A (0.71%), followed by that of group B (0.75%) and the highest in group C (0.97%).